Mom's Tamale Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/4 cup Yellow Cornmeal 1 tsp Salt1/2 tsp black pepper 2.5 cup water1 can whole kernel corn (15.25 oz.)1 can (10.75 oz) Cream of Mushroom Soup Shredded chicken - I used 1 12.5 oz can Kirkland canned chicken breast 1 can extra large Black Olives1 can Rotel Diced Tomatoes & Green Chilies2 cups shredded Tillamook Pepper Jack Cheese
Mix cold tap water, salt, pepper and cornmeal and heat to boiling on stove, stirring constantly. Reduce heat and keep stirring until cornmeal thickens, approximately 5-10 minutes.
Put cornmeall "mush" in a large bowl, add drained corn, cream of mushroom soup, shredded chicken, Rotel diced tomatoes with mild peppers and onions, 1 can of large black olives all cut in half, and 1 cup shredded pepper jack cheese. Mix it all together, spray casserole dish with PAM butter flavor spray, add all ingredients to the casserole dish, top with remaining cheese and bake at 400 degrees for about 45 minutes or until the cheese is melted and starting to turn crispy brown.
Serving Size: Makes 10 -12 servings approx. 3/4 - 1 cup each
Put cornmeall "mush" in a large bowl, add drained corn, cream of mushroom soup, shredded chicken, Rotel diced tomatoes with mild peppers and onions, 1 can of large black olives all cut in half, and 1 cup shredded pepper jack cheese. Mix it all together, spray casserole dish with PAM butter flavor spray, add all ingredients to the casserole dish, top with remaining cheese and bake at 400 degrees for about 45 minutes or until the cheese is melted and starting to turn crispy brown.
Serving Size: Makes 10 -12 servings approx. 3/4 - 1 cup each
Nutritional Info Amount Per Serving
- Calories: 331.2
- Total Fat: 18.9 g
- Cholesterol: 84.1 mg
- Sodium: 1,175.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.7 g
- Protein: 20.4 g